Everything Sourdough Crackers
Crispy everything sourdough crackers made with discard and everything bagel seasoning—easy to mix up, bake, and perfect for snacking or charcuterie boards.
Servings: 40 crackers
Calories: 13kcal
Equipment
- Offset spatula or spoon for spreading
- Parchment paper or silicone baking mat
- Baking sheet avoid using dark-colored sheet
- Pizza Cutter sharp knife can be used if needed
Ingredients
- 1 cup sourdough discard about 240g, 100% hydration
- 3 tablespoons unsalted butter melted
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder optional but adds nice depth
- 2 to 3 tablespoons everything bagel seasoning
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the sourdough discard, melted butter, salt, and garlic powder until smooth.
- Pour the mixture onto the prepared baking sheet and use an offset spatula or the back of a spoon to spread it as thin and even as possible — about 1/8 inch thick.
- Sprinkle the everything bagel seasoning evenly over the top and gently press it in so it sticks.
- Bake for 10–15 minutes, until the edges begin to turn golden brown.
- Remove from the oven and immediately use a sharp knife or pizza cutter to cut into cracker-sized squares. You don’t need to separate them — they’ll break apart cleanly after baking.
- If the centers are still soft, turn off the oven and leave the pan inside for 5–10 more minutes to help crisp them up.
- Let the crackers cool completely on the pan, then break apart along the cut lines.
Notes
Recipe Tips
- If using table salt instead of kosher salt, reduce the amount to about 1/4 teaspoon to avoid over-salting. If using salted butter, just add a pinch of salt or 1/8 teaspoon.
- When you cut the crackers after the first 10 minutes of baking, the cracker dough may still look soft, and the lines might not stay perfectly visible. That is completely normal. Even if they fade, the cuts are there. As the crackers finish baking and cool, they’ll naturally break apart along those lines. No need to re-cut!
- Spread the batter thin and even for the crispiest results. The thinner the layer, the faster and crisper they’ll bake.
- If your homemade sourdough crackers soften after a few days, reheat them on a baking sheet at 300°F for 3–5 minutes to bring the crunch back.
- Highly recommend getting the precut parchment sheets rather than using the roll. They lay out flat and make it easier to spread the mixture out!
Nutrition
Serving: 1cracker | Calories: 13kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.2g | Trans Fat: 0.03g | Cholesterol: 2mg | Sodium: 69mg | Potassium: 1mg | Fiber: 0.05g | Sugar: 0.002g | Vitamin A: 26IU | Vitamin C: 0.001mg | Calcium: 0.3mg | Iron: 0.003mg
